Jon Bonné gives a seminar at Roberson Wine's 'New California' event in London, on the 22nd April 2014. Jon discussed his book 'The New California Wine', and the developments that have been happening in the state. Question at the end from Jancis Robinson.
The wines tasted during the seminar were: 2012 Chardonnay from Lioco, 2012 'Watson Ranch' Chardonnay from Arnot-Roberts, 2010 'Kick-on Ranch' Riesling from Tatomer Wines, 2011 Pinot Noir from Domaine de la Cote, 2012 'Vine Starr' Zinfandel from Broc Cellars, and 2010 Cabernet Sauvignon from Corison.
The 'New California Event' took place in London on the 22nd of April 2014, and was organised by award winning wine merchant and importer Roberson Wine.
Nine of California's most exciting producers flew to London to pour their wines and meet some of the most influential people in the UK trade and press. After the event we spoke to the producers about this landmark event, and the response they've had in London to their wines.
Featuring Steve Matthiasson, Jamie Kutch, Wells Guthrie, Rajat Parr, Sashi Moorman, Ellie Patterson, Graham Tatomer and Jasmine Hirsch. Chris Brocway also flew in for the event, but we didn't manage to nab an interview with him. We also spoke to Jon Bonné, wide editor of the San Franciso Chronicle about how these producers are changing the perception of California wine worldwide.
Dosnon & Lepage are one of the most exciting artisanal houses in Champagne, situated in the Côte de Bars. Their Champagnes are fermented entirely in former Puligny-Montrachet barrels and might as well be Chablis with bubbles for all of their mineral-packed goodness. Dosages are very low and the wines benefit from the restraint. None are fined or filtered.
Nicolas Laugerotte, one of the two men behind Dosnon & Lepage (the other being Davy Dosnon), speaks to Roberson Wine, their UK importer, about what makes their Champagne stand out from the rest.
We went along to the latest release of Ruinart's prestige cuvée, Dom Ruinart 2004, and spoke to Chef de Cave Frédéric Panaiotis about the history of Ruinart, how their Champagne is made, and the 2004 vintage.